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Classic Fried Ice Cream

July 13, 2015

The perfect combination of crunchy-on-the-outside and cool-and-creamy on the inside, you can whip up classic Fried Ice Cream right at home.

I remember well the first time I saw Fried Ice Cream on a restaurant menu. I was in graduate school, and, as a 'poor' college student, was enjoying the rare treat of a dinner out with my friends. We were having dinner at a well-known chain Mexican restaurant. One that also so happened to be well-known for it's fried ice cream.

While both the restaurant and the fried ice cream may have been well-known to most, they were both new to me. See, having grown up in Vermont ...

It's Chi-Chi's! Remember it? Sadly, Chi-Chi's went bankrupt ten years later and is no longer in business.

So while you sure can't order the Chi-Chi's signature Fried Ice Cream anymore ... you sure can enjoy this crunchy-on-the-outside, cool-and-creamy-on-the-inside treat by making it yourself at home!

Start by forming vanilla ice cream into balls. I've found that when it comes to this step, plastic wrap is your friend. Like truly, your best friend.

Lay out pieces of plastic wrap on your counter top ... and scoop some ice cream into the center of each ...

Then pull the plastic wrap up around each ice cream scoop, twisting closed at the top. Use your hands to gently form each scoop into a ball shape.

Then pop them in the freezer, all wrapped up, to get super firm before frying.

Once the ice cream is solidly re-frozen, roll each ball in egg wash and corn flakes, refreeze, and then ... fry!

You would think that upon plunging into smokin' hot oil, ice cream would become a mushy melted mess, right?

It doesn't! The egg wash helps hold all the ice cream inside the crumb coating, and the fried ice cream becomes the perfect combination of crispy on the outside, and creamy melty-but-not-too-melty on the inside.

Topped with the traditional honey drizzle ...

... and a dollop of whipped cream, you've got a scrumptious copycat of the Chi's-Chi's classic Fried Ice Cream right at home.

Lay four pieces of plastic wrap out on the counter top. Scoop 1/2 to 1/3 cup ice cream into the center of each. Pull plastic wrap up around each ice cream scoop, twisting closed at the top. Use your hands to form each into a ball shape. Freeze until firm, about one hour.

Place crushed corn flakes in a shallow bowl. In a second bowl, combine beaten eggs and vanilla extract.

Remove one ice cream ball from the freezer at a time. Unwrap and roll in cornflake crumbs, then egg mixture, and then cornflake crumbs again. {Note ~ Be sure to completely coat each ice cream ball with egg mixture. As the ice cream fries, the egg mixture seals it and prevents melting and dripping.}
Repeat with remaining ice cream balls. Place coated ice cream balls on a pan and return to the freezer. Freeze at least one hour until very firm.
{Ice cream balls may be prepared to this point up to two days in advance. Store covered with plastic wrap in the freezer until you are ready to fry and enjoy.}

Fill a deep fat fryer or heavy saucepan with enough vegetable or peanut oil to cover the ice cream. Heat oil to 375 degrees. Once oil is hot, fry two ice cream balls at a time until coating is light golden brown, about 15 seconds. Quickly remove from oil and place on paper towels to drain for a few seconds.
Return fried ice cream to the freezer while you fry the remaining ice cream balls.

To serve, place a dollop of whipped cream in the bottom of four ice cream dishes or on small serving plates. Place fried ice cream on top. Drizzle with honey and top with whipped cream and a cherry. Serve immediately.

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About Me

Hi! I'm Tracey, & I'm having fun with home cooking, one recipe at a time! A former businesswoman & 1st-grade teacher turned full-time food blogger & Mom, I love my latest career best. Join in the fun as I share tried-&-true recipes for the everyday home cook.